Take one thick slice from the mango and, while still on the skin, slash the flesh with a sharp knife in a criss-cross pattern to make cubes.
Turn the piece of mango inside-out and cut away the cubed flesh from the skin.
Place in a bowl, mash with a fork to a pulp, and then add the cream and mix together well. Spoon into a freezer container and freeze for about 1-1 1/2 hours, or until half frozen.
Meanwhile, put the apricots and orange juice in a small saucepan. Bring to a boil and then simmer gently until the apricots are soft, adding a little more juice or water if necessary, so that the apricots remain moist. Remove the pan from the heat and set aside to cool.
Chop or dice the remaining mangoes and place in a bowl.
Cut the papaya in half, remove the seeds and peel. Dice the flesh and add to the mango.
Pour the apricot sauce over the fruit and gently toss to coat.
Stir the half-frozen mango cream a few times until spoonable, but not soft.